Rote Rubensalat (red-beet Salad)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | German | German, Salads, Vegetables | 6 | Servings |
INGREDIENTS
| 2 | Red Beets, Bunches | |
| 2 | T | Water |
| 1/4 | c | Vinegar |
| 2 | T | Caraway Seeds |
| 1 | t | Sugar |
| 2 | T | Onion, Minced |
| 1 | t | Horseradish |
| 1/4 | t | Cloves, Ground |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 5 | T | Vegetable Oil |
INSTRUCTIONS
Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 117
Calories From Fat: 106
Total Fat: 12g
Cholesterol: 0mg
Sodium: 198.1mg
Potassium: 43.2mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: <1g
Protein: <1g